9th Greek Cuisine Award by Athinorama

Ark has been honored with the 9th Greek Cuisine Award by Athinorama, securing its place among the top Greek gastronomy restaurants for 2026.

Under the guidance of Executive Chef Giannis Baxevanis and his team — Antonis Zeridis, Dionysis Zacharopoulos, Konstantina Gkini, and Pastry Chef Tasos Zisopoulos — Ark continues to showcase contemporary Greek cuisine through creative culinary proposals that combine authentic flavors, premium ingredients, and refined aesthetics.

The award ceremony took place at Aigli Zappeiou as part of the Greek Cuisine Awards, an institution organized annually by Athinorama to recognize restaurants that promote and evolve Greece’s gastronomic identity.

The ceremony was held under the auspices of the Ministry of Development, the Ministry of Rural Development and Food, and the Municipality of Athens, with the support of the Ministry of Tourism, the Greek National Tourism Organisation, and the Region of South Aegean.

This important new distinction further confirms Ark’s ongoing commitment to quality, creativity, and respect for Greece’s culinary heritage, offering its guests a complete hospitality and dining experience.

Gastronomy with Sustainable Philosophy

With environmental responsibility forming an integral part of its philosophy, Ark continues to invest in sustainable development practices and responsible operations. In addition to its consistent recognition at the Greek Cuisine Awards, the restaurant has continuously earned Gold Distinction at the ZERO WASTE HORECA Awards and holds TUV Austria ISO 22000:2018 certification.

Through consistency, quality, and respect for the environment, Ark moves one step closer toward a future with zero environmental footprint.

About Ark

Ark is a contemporary gastronomic destination that highlights creative Greek cuisine through seasonality, authentic ingredients, and sustainable hospitality practices, offering a distinctive dining experience defined by elegance, authenticity, and exceptional taste.

A monk on Mount Athos for over 30 years, Father Nikitas has become synonymous with monastic cuisine—a tradition he has served with dedication and mastered in depth. For one exceptional evening, he will be the guest of Symposium at Ark.

On Friday, May 8, Symposio at Ark welcomes not just another acclaimed restaurant, but an entire culinary philosophy: the monastic cuisine of Mount Athos. This humble yet deeply flavorful tradition has earned its devoted following thanks to its reliance on the gifts of the sea, legumes, seasonal vegetables, and olive oil. Its recipes, refined over centuries, were shaped by monks who brought together discipline, intuition, and a genuine love for cooking.

Father Nikitas is a remarkable representative of this tradition. For decades, he cooked for monks and visitors on Mount Athos and today resides at the Holy Cell of Panagia Portaitissa.

Originally from the island of Kos, he grew up by the sea—his father was a fisherman—which gave him an exceptional understanding of fish and seafood. Those who have tasted his dishes speak of a rare ability to combine ingredients with both precision and soul. Fresh catch and shellfish, after all, lie at the heart of Athonite cooking.

He learned the art of monastic cuisine from elder monks and gradually developed his own distinctive style. In his book Traditional Athonite Recipes, he has compiled 100 of his finest dishes. He also cultivates his own extensive vegetable garden, supplying his kitchen with fresh produce.

On May 8, at Ark in Glyfada, guests will experience a curated taste of this unique culinary approach—one that celebrates purity, restraint, and depth of flavor. Hosted by Executive Chef Giannis Baxevanis, the menu places shrimp, cuttlefish, and grouper at center stage.

Price per person: €85

Source: Athinorama

Full moon evenings on the Athenian Riviera are among the most enchanting scenes in the world, and at Asteria they are transformed into a truly exceptional experience. The international press has long celebrated the irresistible charm of Athens’ southern coastline, and if one place has defined Glyfada beach, it is the iconic Asteria complex.

In the refined setting of Bungalow 7, throughout the summer full moon nights, the musical accompaniment to our dinners is provided by the one and only Thanasis Vasilopoulos and his band. Their music takes you on a journey, enchants and moves you, as you enjoy the creations of chef Dinos Foteinakis and his new menu, while the moon elevates romance to its peak.

Thanasis Vasilopoulos’ live performances have become a signature tradition at Bungalow 7, with guests returning faithfully to this unofficial yet much-anticipated rendezvous of fine dining and live music. The acclaimed clarinet virtuoso and internationally recognized musician, together with his outstanding band, bring a distinctive ethnic flair to nights destined to remain unforgettable.

What more could a guest wish for? Dinner by the sea, under a full moon, in the company of those they love. Full moon nights have only one destination.

Bungalow 7
Full Moon Nights, 21:00
• Sunday 31/05
• Tuesday 30/06
• Wednesday 29/07
• Wednesday 26/09

On May 22, Ark in Glyfada invites guests to a distinctive culinary experience celebrating one of nature’s most prized seasonal treasures: wild mushrooms. At the height of their season, diners will have the rare opportunity to explore exceptional and foraged varieties through an interactive, high-end gastronomic evening.

The event welcomes Nektarios Filippopoulos, one of Greece’s most respected mushroom foragers and experts. Drawing on extensive field experience and a deep understanding of the natural landscape, he will introduce guests to the captivating world of wild mushrooms, sharing insights into their unique characteristics, diversity, and the art of foraging.

The culinary direction of the evening is led by Executive Chef Giannis Baxevanis, a leading figure in contemporary Greek gastronomy, together with his team. With a philosophy rooted in seasonality and respect for the ingredient, they will transform freshly selected mushrooms into refined, bespoke dishes. Each variety will be prepared in multiple ways, allowing its flavor, aroma, and texture to be fully expressed through both modern and traditional techniques.

More than just a dinner, this experience at Ark is a curated journey that brings together knowledge, seasonality, and culinary craftsmanship. Designed for both nature enthusiasts and discerning diners, it offers a rare opportunity to engage with the authentic essence of wild mushrooms.

Βungalow 7 welcomes beloved artists who bring a vibrant musical flair to our evenings with live performances, making May the perfect prelude to summer. Live shows take place on different days of the week, creating a well-rounded entertainment experience.

The last Sunday of May belongs to Thanassis Vassilopoulos, officially ushering in the summer season at Asteria.

The setting remains enchanting, right by the sea, with Chef Dino Fotinakis and his restaurant team ready to surprise guests with exceptional flavors.

Saturday 09/05, 21:00 – Nikos Mertzanos
The performer, known for a repertoire loved by audiences, welcomes the dynamic month with an emotionally charged mood.

Thursday 14/05, 21:00 – Two Gents
Arionas on vocals and Giannis Karanasios bring their dynamic energy, setting up the ultimate upbeat party on the Athenian Riviera.

Thursday 21/05, 21:00 – Nagia Douka & Dionysia Georgiadou
Nagia Douka and Dionysia Georgiadou set the tone with a modern sound blending international and Greek influences, creating an unforgettable celebratory night.

Thursday 28/05, 21:00 – Antonia Kaouri
With her sensual and distinctive voice, Antonia Kaouri brings the magic of her live performance, sprinkling a touch of stardust over Bungalow 7.

Sunday 31/05, 21:00 – Full Moon Live: Thanassis Vassilopoulos and Band
Internationally acclaimed Thanassis Vassilopoulos returns, marking the start of his summer appearances with the audience that adores him, through Full Moon nights continuing until September.

One of Macedonia’s most renowned restaurants, the famed meat destination “Andreas,” invites us on April 24 to enjoy a special evening dedicated to carnivorous indulgence, as part of the Symposium at Ark series.

In the remote village of Skopia, just outside Serres, Andreas Stavridis’ stone-built restaurant has become a pilgrimage site for devoted meat lovers. Loyal guests travel many kilometers—from Thessaloniki, Drama, and even farther—to experience his cuisine.

A true expert of his raw materials, Andreas Stavridis uses exclusively locally sourced meats. His beef comes from Greek Red cattle, either purebred or crossbred with select foreign breeds, all born and raised in Greece. A highly trained and well-traveled craftsman, he masterfully handles aging techniques and smoker-based preparations. His grilling is executed with remarkable precision, while his classic hand-cut beef fillet tartare is widely considered unparalleled.

At the same time, as a dedicated advocate of the “eat local” philosophy, he uses only ingredients and products from his region, setting an example for the promotion of local gastronomy. Most of the vegetables and greens come from his own large garden and are organic, grown from primary seeds planted each year. The cheeses, honey, and extra virgin olive oil are also locally produced.

He has also placed great emphasis on his wine cellar, featuring carefully selected labels from well-known Macedonian wineries, along with a few from Argentina and Chile, all of which pair beautifully with his dishes and premium cuts.

His warm and welcoming restaurant is far from a typical village taverna. It reflects the distinctive, vibrant personality of its owner—tastefully designed, with artistic touches and excellent music. A visit offers the chance to enjoy not only his flawless grilling but also outstanding slow-cooked dishes, spit-roasted lamb and kokoretsi, and various other specialties depending on the day.

From the menu he will present at Ark on April 24, guests can expect his famous beef tartare, an exceptional porchetta made from black pig following an authentic Italian recipe, and an impressive dry-aged beef tomahawk.

Source: Αθηνόραμα

Bungalow 7 continues to add a unique musical flair to our evenings with live performances by beloved artists and bands, making every visit to Asteria Glyfada truly unforgettable. Stepping through the gates of the legendary Asteria and into Bungalow 7, the setting transports us into a stylish atmosphere, while the flavors take us on a journey through premium ingredients and the creations of chef Dinos Fotinakis.

Saturday, April 4: Jazz the 2

Naya Douka and Michalis Zeis set the tone for the first Saturday of April with an international and Greek modern sound, kicking off our musical rendezvous δυναμικά.

Saturday, April 18: Nikos Mertzanos

The artist adored by audiences awaits us for a night filled with hits we all love.

Friday, April 24: Thanasis Vasilopoulos

A performance already marked in our calendars. The beloved Thanasis Vasilopoulos returns, filling the atmospheric restaurant space with his dis

At Bungalow 7—one of the most iconic destinations on the Athenian Riviera—Easter tradition meets cosmopolitan flair by the sea.
A true jewel of the historic Asteria complex in Glyfada, the restaurant—renowned for its refined mid-century elegance—welcomes guests this year, on the most festive Sunday of spring, to an exceptional setting.

Chef Dinos Fotinakis and his talented team have curated a menu inspired by authentic Greek flavors, elevated with premium international cuts.
From refined sharing-style meze and traditional makarounes with myzithra cheese to exceptional charcoal-grilled meats, every dish at Bungalow 7 promises a memorable gastronomic journey—perfectly complemented by an extensive wine list and signature cocktails.

Music is an integral part of the experience, setting the tone with uplifting energy and vibrant vibes—signature elements of Bungalow 7’s iconic DJ sets.
For those who seek to blend tradition with contemporary aesthetics, and indulgence with high-end quality, this Easter Sunday leads to one destination only.

On Easter Sunday, ARK is transformed into the setting of an authentic Cretan celebration. Executive Chef Giannis Baxevanis and his team, in a creative collaboration with chef Myrsini Lambraki, curate a festive Easter table centered around antikristo lamb and the genuine raw ingredients of Crete.

In the restaurant’s garden, traditional open-fire grills (antikristieres) are set up, reviving the classic roasting technique of the island’s mountainous regions. The lamb is slow-cooked opposite the fire, seasoned only with salt and time. The process becomes a ritual in itself, offering an immersive experience that goes beyond a typical dining outing.

The ingredients are sourced from selected Cretan producers, while the meats come directly from shepherds in Anogeia, reinforcing the authenticity of the concept. The chefs’ gastronomic approach combines technical precision with deep respect for tradition, highlighting the simplicity and rich flavor that define Cretan cuisine through time.

The Easter Menu

The festive table unfolds in three sections, showcasing the breadth and richness of Cretan flavors.

Appetizers & Dough-Based Dishes
• Hand pies with sour mizithra cheese
• Pitaroudia (fritters) with carob dough and wild greens
• Eggs with staka (traditional Cretan dairy fat)
• Eggplant salad with barley rusks and cured beef
• Yahnera with barley rusks
• Tzatziki with yogurt from Neapoli, Lasithi

Meat & Fire
• Grilled frigadelia (liver wraps) with lamb offal
• “Magiritsa” sausage with lamb sweetbreads and herbs
• Lemony gardoubakia (offal rolls) with greens
• Herb-marinated chicken kontosouvli
• Cretan antikristo lamb
• Oven-roasted goat with artichokes
• Lamb with wild thistles in egg-lemon sauce

Traditional Desserts
• Kalitsounia (sweet cheese pastries) baked on bitter orange leaves
• Handmade apple pies
• Small pies from the women of Kritsa with mizithra, honey, and walnuts
• Thin fried pies with honey
• Warm galaktoboureko with heather honey and cinnamon ice cream
• Chocolate dessert with bitter chocolate and caramelized almonds, served with raspberry sorbet

The atmosphere is completed by live Cretan music, setting the rhythm and spirit of the celebration. A three-member ensemble performs traditional melodies and mantinades, creating an authentic musical dialogue between the lyra and laouto. The music accompanies the flow of the meal, enhancing the immersive character of the experience.

This Easter collaboration offers a complete experience that highlights the essence of Cretan cuisine: authentic ingredients, technical excellence, and genuine respect for tradition.

Myrsini Lambraki, passionate about meat and grilling, is Greece’s first Master Grill Chef. A cook, writer, and TV presenter, she is an expert in all aspects of meat and grilling.

On March 20, a special gastronomic experience arrives in Glyfada. Charismatic chef Stavriani Zervakakou, the woman behind the distinctive restaurant Aspasia in Mani, will be the guest of Symposio at Ark for a dinner that promises to bring the deep, authentic flavors of her homeland to the table.

A chef who cooks without rules

Stavriani Zervakakou is not simply a talented cook; she is a personality who has carved her own path in contemporary Greek cuisine. Independent, bold, and deeply connected to Mani, she creates dishes that do not follow conventions but rely instead on instinct, seasonality, and the power of local ingredients.

Her cuisine has already been recognized with a Greek Cuisine Award by Athinorama for her restaurant Aspasia, located in Stavri, in Inner Mani.

Her philosophy is simple yet powerful:
cooking from the heart, intense aromas from wild herbs, and bold combinations that bring together land and sea.

It is not uncommon to find her gathering wild greens, herbs, fruits, or even shellfish from the rugged beaches of Inner Mani—ingredients that later transform into dishes full of flavor and character.

Aspasia: a culinary destination in Inner Mani

Two years ago, she created Aspasia, a small yet distinctive restaurant in Stavri, an authentic settlement of Inner Mani, not far from Areopoli.

The setting feels almost cinematic: stone towers, historic mansions, and age-old prickly pear cacti and olive trees. There, Zervakakou cooks almost in front of her guests, in a space where the kitchen and dining room blend into one.

Everything is prepared at the moment it is ordered, while the menu changes daily depending on the ingredients she finds and the inspiration of the day. The courtyard hosts the grill, and the wine list is carefully curated, completing an experience that those in the know already consider a destination.

The evening’s menu

First course
Lightly marinated sea bass and day-boat shrimp with pickled artichoke, fava beans, salted bergamot, chili flakes, and fresh herbs.

Second course
Rich fish soup with boiled fish and crabs, steamed mussels, smoked potato, Mani sausage, and fresh herbs.

Third course
Lemon-scented bean soup with Feneos beans, sunny-side egg, sea bream fillet, and coriander-garlic paste.

Dessert
Maniot boureki cream with sanguine orange, butter biscuit, and pistachios from Megara.

Price: €70 per person.

An evening filled with the spirit of Mani

The evening at Ark is more than just a dinner. It is a rare opportunity to experience up close the cooking of a chef who translates her homeland into flavor, combining tradition, instinct, and creativity.

For those who love authentic Greek cuisine with a contemporary perspective, this Symposio promises an experience that will be hard to forget.

On March 6, Symposio at Ark welcomes one of the most authentic culinary voices of the Small Cyclades. The award-winning Araklia, the destination restaurant created by Chef Giannis Gavalas, leaves the tiny island of Irakleia to bring the terroir, aromas, and culinary philosophy of the Aegean to Athens.

One Island, One Home, One Vision

Araklia was born from a bold decision: Giannis Gavalas transformed his family home, perched on a hilltop overlooking the Small Cyclades, into a restaurant defined by Cycladic minimalism and deep respect for tradition.

His culinary philosophy is clear and uncompromising: to highlight Cycladic and broader Aegean cuisine through hyper-local ingredients, seasonality, and a personal creative touch. This is not a kitchen that simply reproduces traditional recipes—it reinterprets them with technical precision and a strong sense of place.

The Terroir of the Cyclades on the Plate

Araklia’s cuisine is a concentrated expression of Cycladic terroir. Chef Gavalas is a systematic forager, gathering wild greens and fruits throughout the year, preserving them, and incorporating them thoughtfully into his menus. He even cultivates his own fava beans from katsouni (local yellow split peas).

The restaurant works with products from 17 Cycladic islands, collaborating with 12 dairies and 20 wineries, alongside small-scale producers from Irakleia and neighboring islands. Local goat, fresh fish, PDO products, and time-honored techniques come together to form a cuisine with unmistakable regional identity.

Price per person: €55

A Complete Culinary Experience

The evening will be hosted by Ark’s Executive Chef, Giannis Baxevanis. Guests will have the opportunity to meet and speak with Giannis Gavalas about his philosophy, sourcing practices, and the evolution of Araklia. Live piano and vocals will accompany the dinner, reinforcing the spirit of Symposio as a fully immersive gastronomic gathering.

On March 6, Irakleia is not just a destination—it will be served on the plate.
Reserve your seat and experience the Cyclades in the heart of Glyfada.

On February 27, 2006, Ark transforms into a stage of tastes and aromas. Chef Giannis Baxevanis will welcome you to an evening where the unexpected meets Greek tradition. At the center of the scene, Chef Michalis Marthas will present the Kapadiko menu, a series of dishes that evoke the scent of the sea, freshly baked bread, browned butter, and perfectly roasted aromas.
The evening begins with the soup “Apnoia”, a delicate and aromatic breath that opens the way for the charcuterie: Kapadiko bottarga, fish mortadella with pistachio and fresh pepper, tarama fouskas, pastourmas ntaskas, accompanied by freshly baked sourdough bread – each bite a small surprise.
Next, the Rengosalata with smoked pickled cauliflower and roasted beets, and the Giouvarlaki ntaskas wrapped in crisp vine leaves with chilled artichoke avgolemono, invite you to explore contrasts of texture and flavor that awaken the imagination.
For the warm courses, the Kolokhtypas ravioli with pistachio cream and plankton excites with its originality, while the aged cod with seasonal vegetables in pastry and golden caviar butter sauce delivers the evening’s climax.
And the finale? A feather-light kourabie that melts in your mouth, and the Ergolavos, with bitter almond cream, a crunchy almond base, bergamot, and burnt honey ice cream – an explosion of aromas and contrasts that will linger in memory.
The price for this gastronomic experience is €70 per person. An evening at Ark, featuring the creations of Michalis Marthas and the warm hospitality of Giannis Baxevanis, promises to redefine the way you experience food and flavor.

ASTERIA Glyfada was honored with three top distinctions at this year’s Zero Waste HORECA Awards 2026, reaffirming its leading role in sustainable operations within the food service and event hospitality sectors. Specifically, the restaurants Ark and Bungalow 7, along with the new seaside event venue DOMUS, each received a Gold Award.

The event was organized by the Ecological Recycling Society and the Zero Waste Foundation under the auspices of the Ministry of Environment and Energy. A total of 3,200 businesses from the food service and hospitality industries participated in this year’s awards; however, only 28 nationwide succeeded in securing a Gold distinction—three of which were awarded to ASTERIA. The ceremony took place on February 13, 2026, as part of the HORECA 2026 exhibition at the Metropolitan Expo.

Sustainability Strategy with Measurable Impact

This triple recognition reflects a comprehensive environmental strategy with a clear objective: reducing environmental footprint through measurable and structured actions. The practices that contributed to the distinction include:

-Organized management of animal by-products (Category 3 ABPs) through a specialized partner.

-Systematic recycling and proper waste separation.

-Energy efficiency policies and responsible use of natural resources.

-Emphasis on Greek producers and the selection of high-quality raw materials.

-A Contemporary Destination with Historic Identity

ASTERIA has evolved into a fully integrated, high-standard destination on the Athenian Riviera, seamlessly combining gastronomy, culture, and event hospitality. With its restaurants Ark and Bungalow 7, private beach, swimming pool, cultural venues, and event spaces such as DOMUS and the Roof Top, it offers an experience that blends contemporary luxury with sustainable development.

This distinction marks another meaningful step toward transitioning to an operational model with minimal environmental impact.

From Tinos to Athens: “Ena Mikro Karavi” drops anchor at Ark

For one special evening, Ark welcomes one of the most evocative culinary stories of the Cyclades. On Friday, February 6th, at 8:00 pm, the acclaimed Tinos restaurant “Ena Mikro Karavi” (A Little Boat) arrives in Glyfada as part of Symposio at Ark — the ongoing collaboration between Ark and Athenorama, dedicated to showcasing the most compelling regional cuisines of Greece.

The boat may be small, but its captain is anything but. Chef Antonis Psaltis, guided by solid technique, clarity of vision, and a refusal to overstate, presents his personal interpretation of Tinos’ gastronomic wealth. His cuisine honors both raw ingredients and collective memory, unfolding as a grounded, sea-driven narrative that feels deeply emotional and quietly confident.

The home of Ena Mikro Karavi is itself part of the experience. Housed in Tinos’ old open-air cinema, the restaurant has been transformed into a lush inner courtyard shaded by a monumental vine pergola, while a restored hammam at the back serves as an atmospheric wine cellar. Within this almost theatrical setting, Psaltis draws inspiration from local tradition, crafting dishes that strike a delicate balance between authenticity and contemporary expression.

For Symposio at Ark, the chef brings this philosophy to the Athenian Riviera through a menu that speaks with precision and restraint. The opening bites — potato pie, parsley salad, and grilled cherry tomatoes — immediately set a Cycladic tone. They are followed by local Tinian dried beans, cured mackerel (lakerda), and fennel-seed pickles, flavors rooted in preservation, seasonality, and the island’s culinary DNA.

The menu continues with dishes that feel unapologetically Greek, such as the beetroot salad with almonds and creamy kopanisti, and the grilled calamari served with braised wild greens and fava, a plate whose apparent simplicity conceals remarkable depth and structure. The meal concludes with a gesture of pure comfort: warm rice pudding infused with Greek coffee and spoon-sweet lemon, a dessert that lingers like a fond memory.

Cost: 50euro/ person

For one exclusive evening, the acclaimed Broadway restaurant of Kos travels from the Dodecanese to the Athenian Riviera. On Friday, January 23, 2026, Broadway will be hosted at Ark in Glyfada as part of the much-loved Symposio at Ark series.

Awarded in recent years with the Greek Cuisine Award by Athinorama, Broadway brings its distinctive culinary identity to Athens, with chef Yiannis Papakonstantinou cooking alongside Ark’s executive chef Giannis Baxevanis. The menu is a concise expression of Broadway’s philosophy: modern, elegant comfort food rooted in Greek tradition and exceptional raw materials.

With a history spanning more than 40 years, Broadway is now in the hands of the second generation, brothers Yiannis and Marios Papakonstantinou, who have refreshed the restaurant while preserving its soul and gastronomic memory.

Highlights of the evening include the restaurant’s signature giouvarlakia with cabbage cream and burnt butter, fish with garlicky potato cream, fresh legumes and almonds, and handmade skioufichta pasta with slow-cooked beef tail.

A rare opportunity to experience the flavors of Kos in one of the most beautiful restaurants of the Athenian Riviera, for one night only.

December 24 | Live Music | Festive Program

ARK in Glyfada welcomes Christmas Eve with a special réveillon filled with music, sparkle, and festive spirit, featuring the voice of Anna Maria Bilida in a high-aesthetic live performance marked by warmth and elegance.

Anna Maria Bilida presents the most festive live show of the season, accompanied by two outstanding musicians:

Christos Koumousis on piano

Iasonas Mavrogeorgos on guitar

Through a celebratory program featuring both international and Greek repertoire inspired by the magic of Christmas, the three musicians will blend classic melodies, contemporary arrangements, and beloved songs to create the ideal soundtrack for Christmas Eve.

With elegance, warmth, and an emotional connection with the audience at its core, the Christmas Eve réveillon at ARK promises a unique experience, where music perfectly complements the festive outing and sets the mood for the Christmas celebrations.

With its timeless presence along the Athenian coastline and the identity of a destination that embodies authentic hospitality from morning until late at night, Ark welcomes December with a rich program of experiences for all ages. Set against the familiar backdrop of the historic “Asteria” in Glyfada, the restaurant invites us to celebrate Christmas and New Year’s through moments of taste, music, and festive atmosphere.

The culinary direction at Ark is once again signed by Yiannis Baxevanis, a chef synonymous with the evolution of modern Greek cuisine. With deep knowledge of local ingredients and inspiration drawn from our warmest memories, he creates dishes defined by pure flavors, contemporary technique, and respect for tradition. This is why Ark continues to be consistently awarded the Greek Cuisine Award.

On December 12, the gastronomic series Symposio hosts the acclaimed Pomo d’Oro from Corfu, with chef Aristotelis Megoulas presenting his own creative interpretation of Greek flavors.

On the remaining Fridays and Saturdays of the month — except for the Symposio date — the renowned Chef’s Table awaits with an intimate 12-seat tasting menu, curated by Dionysis Zacharopoulos under the guidance of Yiannis Baxevanis. It is an experience that unfolds like a narrative: from the first bites that evoke the essence of Greece to the dessert that completes the journey.

On Fridays, the atmosphere becomes even warmer with the voice of Anna Maria Bilida, accompanied by piano, adding a musical touch perfectly suited to the winter Riviera.

The month reaches its peak with the festive menus of Christmas Eve and New Year’s Eve. Dishes inspired by the season — such as wild mushroom tart, crayfish ravioli, chestnut–pumpkin soup, organic turkey, and stuffed milk-fed veal fillet — create a series of proposals that balance elegance with rich, comforting flavor.

Both evenings, Christmas Eve and New Year’s Eve, will feature live music. Guests who wish to elevate their dining experience can choose from Ark’s signature cocktails or explore the carefully curated wine list.

In a time when the need for connection, warmth, and shared moments feels stronger than ever, Ark remains one of the most beloved venues of the Athenian Riviera for family gatherings and occasions with friends — a place that continues to honor hospitality and create memories that last.

For information and reservations:
https://ark-glyfada.gr | +30 210 894 8882

Just a few days before Christmas, Bungalow 7 once again welcomes internationally acclaimed clarinet virtuoso Thanassis Vassilopoulos, who returns to the venue for one exclusive night. On Friday, December 19th at 21:30, with ethnic deep house sounds and world-music tones, he sets the stage for a musical experience full of intensity and emotional depth—a journey stretching from Greece to the Middle East.

Info | Reservations: 2111907001

When Glyfada lights up with the glow of the holiday season, Bungalow 7 adopts its own festive allure. The space, which combines mid-century elegance with contemporary urban touches, creates an atmospheric setting where every moment takes on its own distinct character.
Festive décor and exceptional flavors become reason enough to visit any day of the week.

On Christmas Eve and New Year’s Eve, the restaurant welcomes its guests with specially curated celebratory menus and live music that brings warmth and rhythm to each evening. Anna-Maria Bilida and her musicians, along with Georgina Karachaliou, fill these days with vocals, melodies, and authentic energy, while DJ Angelo takes over afterwards with a vibrant party that runs til late. At the impressive bar, premium spirits and cocktails accompany the night, framed by views of the Saronic Gulf that offer yet another reason to linger a bit longer.

The beloved à la carte weekend brunch is enriched during this period with selections created especially for the festive month, while every Sunday at noon the space fills with live music. Brunch will also be available on Christmas Day and New Year’s Day from 10:00 to 15:00, inviting everyone to begin their holiday morning in a warm atmosphere and with an indulgent rhythm.

In addition, every Saturday starting from 13/12, from 12:00 to 14:00, the Creative Children’s Workshop, in collaboration with FOLIA, will offer inspiration and imaginative play for young guests.

Bungalow 7 promises once again to be the warmest host of the season — a place where every evening leaves its own story and every moment becomes unforgettable.

Reservations are required for Christmas Eve, New Year’s Eve, and the brunches on those specific days.

At Ark, we love hosting flavors, stories, and inspiration from every corner of Greece. As part of the Symposio at Ark series, which each year brings award-winning regional chefs to the Athenian Riviera, we are preparing a unique, festive night infused with the aromas of Corfu.

On December 12, Aristotelis Megoulas, chef-patron of the acclaimed Pomo d’Oro in Corfu (Greek Cuisine Award 2025), leaves his atmospheric Old Town restaurant for one night and brings his personal, creative cuisine to the cosmopolitan Ark in Glyfada.

The Taste of Corfu… Reimagined

Megoulas’ cooking, deeply rooted in the iconic recipes of Corfiot gastronomy, embraces seasonality, handcrafted preparations, and exceptional ingredients from small local producers. The result is a menu rich in imagination, culinary memory, and refined technique.

Guests will also have the opportunity to meet the chef and talk with him about the origins and evolution of Corfiot cuisine.

The Special Menu for December 12

The evening opens with a refreshing neratzosalata made from five citrus fruits – with kumquat as the star – paired with herb tarama, walnuts, and smoked mackerel. A bright introduction to a rich gastronomic journey.

Starters

“With Tuna”: finely sliced veal paired with aged tuna belly and caper seasoning — a bold and harmonious land-and-sea combination.

“Festive Pancakes”: potato pancake filled with veal sofrito, sugo and herbs, honoring the traditional flavors of Corfu.

Pasta

“Benitses”: a spaghetti dish with octopus pastitsado and rich cooked sugo, a deeply authentic taste inspired by the island’s coastal village.

Main Courses

“Mantouki”: a tribute to the classic Corfiot bourdeto — fresh fish of the day with onion bread and bourdeto sugo.

“From the Meadow”: slow-cooked lemony ewe with tsilichourda, chard, burnt lemon, and herbs — a dish that showcases the heartier, land-inspired traditions of Corfu.

Dessert

“Fogatsa”: the beloved Corfiot sweet bread, served with goat’s milk cream scented with rose geranium and bergamot.

A Festive Atmosphere with the Hospitality of Ark

Chef Megoulas will be welcomed by Ark’s executive chef Giannis Baxevanis and his team, while the evening will be accompanied by live piano and vocals, creating an experience that blends high gastronomy with the cosmopolitan charm of the Athenian Riviera.

This one-night-only Symposio at Ark event is expected to sell out quickly.

Join us for a true Corfiot culinary experience at Ark!

Saturday 20 & Sunday 21 December, 12:00 – 17:00
Niki Papatheochari Cultural Center of Art & Literature, Asteria Glyfadas

The Niki Papatheochari Cultural Center of Art & Literature is organizing a special Christmas Bazaar this year, dedicated to supporting the invaluable work of SOS Children’s Villages. The event will take place on the weekend of 20 & 21 December at the Center’s premises, located within Asteria Glyfadas, from 12:00 to 17:00.

Visitors will have the opportunity to explore handmade creations, Christmas gifts, sweets, ornaments, and many more surprises. All proceeds from the bazaar will be donated to support SOS Children’s Villages, which provide daily care, safety, and love to children in need.

The event will be accompanied by musical performances from the Municipality of Glyfada, creative workshops, festive activities, and the joyful presence of Santa Claus, offering an experience filled with smiles and Christmas magic.

Message from the Organizers
With this bazaar, the Niki Papatheochari Cultural Center of Art & Literature aims to share the true spirit of Christmas — solidarity, giving, and love for children.

We look forward to seeing you!
Your presence will meaningfully contribute to supporting children and families in need, strengthening the work of SOS Children’s Villages.

Detailed Program:

Saturday, 20/12

12:00–13:00 – “A Journey to the Trojan War” | Educational program for children aged 5–12

13:30 – “Lynkistés” Academy of Greek Traditional Dance | Traditional dances and carols

14:00–16:00 – “Christmas Wheel & DIY Gift of Love” | Presented by Events by Sotia

16:00 – Santa Claus with his elves & “Logos & Ichos” of Glyfada | Choir with piano accompaniment

Sunday, 21/12

11:30 – “Chorostasi” Folklore Music and Dance Group of Glyfada | Carols and traditional dances from Paros

12:00 – Dance Group of the Municipality of Glyfada | Contemporary Dance

13:00 – “Pindos” Association of Epirus Residents of Glyfada | Traditional dances and carols

14:00 – Treasure hunt with Little Mrs. Santa

16:00 – “Prophet Elias” Cultural Association | Traditional dances

Free admission

Saturday 20 & Sunday 21 December, 12:00 – 17:00
Niki Papatheochari Cultural Center of Art & Literature
110 Poseidonos Ave., Glyfada 166 75, Asteria Glyfadas

For more information:
T. +30 211 1907006
culturalcenternp.gr | asteriaglyfada.gr

As Glyfada glows under the lights of the season, music, sparkle and joyful energy blend with the seaside ambiance of Asteria. Bungalow 7, Ark and Domus welcome the holidays with distinctive experiences, creating the perfect backdrop for new memories.

Bungalow 7 – Timeless elegance with a festive twist
A space where mid-century glamour meets contemporary urban living, Bungalow 7 offers an atmosphere of effortless sophistication, turning every moment into something special.
This holiday season, guests are welcomed with curated festive menus and live performances by Anna-Maria Bilida and her band, as well as Georgina Karachaliou, while resident DJs set the tone each evening.
At the impressive bar, lovers of premium spirits and refined cocktails will find their ideal choice, enhanced by sweeping views of the Saronic Gulf.
Festivities continue with the beloved à la carte brunch from 11:00 a.m., enriched with dishes crafted especially for the holiday period. Once again, Bungalow 7 promises to be the host that transforms the season into moments worth keeping.

Ark – A celebration of taste, elegance and sea views
With its signature architecture and unique connection to the water, Ark embraces the holidays with an elegant spirit and creations that highlight the richness of modern Greek cuisine.
Beyond the special Christmas Eve and New Year’s Eve menus — both accompanied by live music — the renowned Chef’s Table continues every Friday and Saturday, offering a tasting ritual where creativity, exceptional ingredients and Ark’s atmosphere come together to elevate every festive evening.
Symposio will also welcome distinguished restaurants from across Greece, with two guest nights scheduled for December: Kaliya from Santorini on December 5th and Pomo d’Oro from Corfu on December 12th.

Domus – The heart of holiday celebrations
For those seeking the ideal setting to host their festive moments, Domus stands out as the most elegant choice. With captivating sea views, a warm ambiance and refined aesthetics, the venue is designed to accommodate every type of event — from corporate gatherings to private parties and New Year’s cake-cutting events after the holidays.
Thoughtfully crafted menus, attentive service and a sense of privacy create an environment where every celebration can truly shine, offering a complete and seamless hospitality experience.

Within the Asteria grounds, the Cultural Center of Art & Letters — alongside the permanent exhibition of Niki Papatheochari — will host children’s activities and a charitable bazaar, perfect for holiday gifting.

Asteria Glyfada celebrates the season with a shared essence of quality, elegance and warm hospitality. Whether for an intimate dinner, a festive night out or an unforgettable party, Bungalow 7, Ark and Domus welcome the holidays with their own distinctive glow.

On Friday, December 5th, Ark restaurant will host one of Santorini’s most beloved and acclaimed dining destinations: Kaliya. For one exclusive evening, the cosmopolitan Ark will transform into a Santorinian “balcony,” offering guests a culinary voyage from the island’s dramatic caldera all the way to Glyfada.

Perched above the cliffs of Fira, Kaliya stands out not only for its breathtaking location but also for its modern, inventive cuisine. The restaurant has been honored with the 2025 Greek Cuisine Award by Athinorama, a distinction that reflects its fine-comfort character, inspired flavor pairings, and exceptional ingredients — many sourced directly from its own farm in Monolithos.

The menu is crafted by award-winning chef Dimos Balopoulos, together with his close collaborator Stefanos Paliopoulos, who together create dishes that seamlessly blend Greek tradition with global influences. With signature plates such as the seafood dolma with steamed shrimp or the striking “Sea Wellington,” Kaliya has earned the praise of both diners and critics.

As part of the established Symposio at Ark series, which introduces outstanding regional Greek restaurants to the Athenian audience, guests on December 5th will enjoy a full Kaliya experience. The specially curated menu — created in collaboration with Ark’s executive chef Giannis Baxevanis — will be accompanied by live music featuring piano and vocals.

Price per person: €78

This year, Symposio at Ark once again brings together award-winning chefs from nine of Greece’s top restaurants — along with a monk from Mount Athos — for a series of extraordinary culinary evenings.
Co-organized by Ark and Athinorama, this renowned gastronomic festival has become a beloved institution. Reserve your table and experience the essence of Greek cuisine like never before.

A Celebration of Greek Land and Sea

Some of Greece’s most sought-after restaurants are bringing their signature dishes to the elegant setting of Ark in Glyfada, as guests of Symposio at Ark, a festival that has earned national recognition over the past few years.

From early November through late March, nine acclaimed restaurants from across Greece — plus one special evening dedicated to Mount Athos cuisine — will welcome food lovers to enjoy their menus at special prices. Guests will also have the chance to meet the award-winning chefs in person, discuss their philosophy and cooking techniques, and explore the distinct flavors of their local cuisines.

At Ark, one of the most beautiful restaurants on the Athenian Riviera, they will be warmly hosted by celebrated chef Yiannis Baxevanis, with live piano and vocal performances adding to the atmosphere.

The Rise of Greek Cuisine

It’s no coincidence that Greek gastronomy has been gaining momentum in recent years, both among chefs and diners. Exceptional local ingredients, refined techniques, and inspired creativity have elevated Greek flavors to new heights while preserving their authenticity and soul.

Ingredients from land and sea — familiar or rare — carry the taste of each region, expressed through both traditional recipes and bold, inventive pairings. Each dish pays tribute to both classic and contemporary Greek cuisine.

Through this year’s Symposio at Ark, flavors will take guests on a journey from the Ionian Islands and the Cyclades to the Dodecanese, Mani, and Mount Athos — bringing the culinary essence of each region to life. Every one of the ten evenings promises a unique and memorable experience.

The Chefs

Among this season’s distinguished participants:
Dimos Balopoulos and Stefanos Paliopoulos (Kaliya, Santorini),
Yiannis Gavallas (Araklia, Iraklia),
Stavriani Zervakakou (Aspasia, Mani),
Aristotelis Megoulas (Pomo D’Oro, Corfu),
Antonis Psaltis (Mikro Karavi, Tinos),
Michalis Marthas (Kapadiko, Kalymnos),
Kyriakos Iakovidis and Eirini Giorgoudiou (Hellas, Rhodes),
Yiannis Papakonstantinou (Broadway, Kos),
and Yiannis Koumanis (Versailles, Kalamata).

In a special evening dedicated to Athonite cuisine, Father Nikitas from Mount Athos will share his time-honored recipes, bringing monastic gastronomy to the table.

The Program

Versailles (Kalamata) – November 7, 2025

Chef Yiannis Koumanis and Maria Kinta honor the essence of home-style Greek cooking — from comforting soups and stews to grilled fish and meats over charcoal or wood fire. The secret lies in their devotion to seasonal, locally sourced ingredients, which Koumanis selects daily. Dishes like squid with spinach rice, braised lamb with eggplants, and “papoutsakia” stuffed with ewe’s minced meat showcase his respect for tradition and his precise, lively cooking style.

Hellas (Rhodes) – November 21, 2025

Chefs Kyriakos Iakovidis and Eirini Giorgoudiou craft a menu inspired by Rhodian tradition, enriched with personal memories and exceptional local ingredients. Their refined, modern Greek creations include slow-cooked lamb vlycheno, seafood-stuffed grape leaves, and local shrimp rosol.

Kaliya (Santorini) – December 5, 2025

At Kaliya, talented chef Dimos Balopoulos and head chef Stefanos Paliopoulos present a creative “fine comfort” approach to modern Greek cuisine. Highlights include oven-roasted lamb with spicy eggplant purée and graviera foam, an innovative vine-leaf roll with sushi rice and steamed shrimp, and a deeply flavorful “Sea Wellington” with fish and crayfish.

Pomo D’Oro (Corfu) – December 12, 2025

Award-winning chef-owner Aristotelis Megoulas celebrates Corfiot gastronomy by following the rhythm of the seasons and sourcing ingredients from small island producers. His dishes blend imagination with tradition — from “Hide and Seek,” featuring tagliatelle made of cuttlefish and squid with mussels and ink, to “Benitsa,” handmade pasta in octopus broth with pickled tentacle.

Broadway (Kos) – January 23, 2026

Now in its second generation, Broadway remains faithful to its identity while evolving with imaginative modern Greek creations. Chef Yiannis Papakonstantinou emphasizes premium ingredients in dishes like Kos-style tomato salad with caramelized wine cheese, strawberries, and tomato water, and his playful youvarlakia with a reimagined avgolemono made from cabbage cream, buttermilk, and browned butter.

Mikro Karavi (Tinos) – February 6, 2026

Chef-owner Antonis Psaltis draws inspiration from Tinian tradition and local ingredients, crafting his own artisanal products. His cuisine focuses mainly on seafood, with occasional meat dishes. Standouts include house-pickled tuna in chilled tomato sauce with dry beans, cod with baked Tinian chickpeas, and tangy trahanas stuffed with tomato, goat cheese, and mint.

Kapadiko (Kalymnos) – February 27, 2026

Award-winning chef Michalis Marthas returned to his native Kalymnos to bring the flavors of the sea home. His “Diver’s Dive” is a silky fish soup, while “A Return to Kalymnian Shellfish” — with sea urchin salad, bubblefish roe, and shellfish salad with plankton mayonnaise — offers the pure taste of the Aegean.

Araklia (Iraklia) – March 6, 2026

Chef Yiannis Gavallas cooks the cuisine of his ancestral island with ingredients sourced from across the Cyclades, including his own foraged herbs and homemade preparations. Dishes like goat meatballs fricassee, octopus with short pasta made from fava bean flour, and Iraklia’s famous stuffed goat highlight his authentic, deeply flavorful cooking.

Aspasia (Laconian Mani) – March 20, 2026

In her beloved Mani, chef Stavriani Zervakakou creates a deeply personal cuisine shaped by the land’s herbs, aromatics, and distinctive ingredients. Signature dishes include fish soup with grouper and scorpionfish heads, bean soup with grouper fillet, and semi-cured smoked sardine with melon, peppers, and chili flakes.

Tribute to Athonite Cuisine – May 8, 2026

Father Nikitas, a monk of Mount Athos for over 30 years, will prepare emblematic dishes of the monastic table. Having learned the secrets of Athonite cuisine from elder monks — later recording them in a book — he continues to cook for major feasts both within and beyond Mount Athos. Using seasonal ingredients, from humble herbs to complex preparations, he transforms simplicity into soulful flavor. Born in Kos to a family of fishermen, Father Nikitas has been passionate about food since childhood.

See all menus and event details at
https://symposioatark.gr/

Book your table early for the event of your choice — availability is limited.
Telephone reservations: 210 894 8882

One of the most exceptional restaurants of the Dodecanese is coming for a unique culinary experience in Glyfada. Hellas, awarded the prestigious Top Noch distinction by the Chrysos Skoufos  of Athinorama, arrives at Ark on Friday, November 21st, as part of the Symposio at Ark series — a concept that brings some of Greece’s finest regional restaurants to Athens.

At the helm are chef-owner Kyriakos Iakovidis and chef Eirini Giorgoudiou, presenting a modern, creative cuisine with a strong local character and deep references to traditional Rhodian flavors.

Hellas – A “Experiential Gastronomy” from Rhodes

Nestled in the village of Pefki, Rhodes, Hellas is housed in a charming building featuring the traditional Lindian roof and a beautiful courtyard paved with chochlakia — the iconic Rhodian mosaic floor.

Kyriakos Iakovidis opened the restaurant in 2001, returning to his native land after an inspiring stint at Botrini’s. Together with Eirini Giorgoudiou, they combined their culinary expertise with personal memories and local traditions to create what they call “experiential gastronomy.”

The result? A destination restaurant for those who love authentic flavors, presented with a distinctive and contemporary touch.

Rhodes… on a Plate at Ark

On the night of November 21st, Ark guests will enjoy a specially curated tasting menu, showcasing the creativity and authenticity of Hellas’ cuisine.

Event Info

Friday, November 21st

Time: 20:00

📍 Ark, Glyfada

Cost: €60 per person

The event venue DOMUS, located at ASTERIA Glyfada, has officially received the “No Food Waste” certification from TÜV Austria Hellas, in collaboration with the non-profit organization “Boroume – Saving Food, Saving Lives.”

This distinction recognizes DOMUS’s active commitment to reducing food waste and to adopting sustainable practices that align with international standards for environmental and social responsibility.

The “No Food Waste” certification scheme was developed to promote accountability, social awareness, and ethical business practices in food management. Through systematic measurements and continuously evaluated procedures, DOMUS has demonstrated the implementation of prevention and food utilization policies, along with a comprehensive management model for waste reduction—significantly minimizing its environmental footprint.

DOMUS’s “Zero Waste / No Food Waste” Food Safety Policy is structured around eight core pillars of strategic management:

Food Safety: Continuous improvement and implementation of the Food Safety Management System.
Customer Satisfaction: Ensuring excellence and memorable experiences at every event.
Continuous Improvement: Upgrading processes, technologies, and sustainability efforts.
Corporate Culture: Fostering awareness, responsibility, and teamwork in food safety.
Environmental Protection: Reducing emissions and supporting climate action.
Zero Waste HORECA: Implementing sustainable hospitality practices to minimize footprint.
No Food Waste: Reducing waste at every production and consumption stage.
Zero By-products: Responsible management of organic residues to avoid environmental impact.

This certification confirms DOMUS’s commitment to offering high-quality, eco-conscious services, while contributing to the United Nations Sustainable Development Goals (SDGs)—particularly Goal 12.3, which aims to reduce food waste by 50% by 2030.

With this initiative, DOMUS at ASTERIA Glyfada sets a benchmark for sustainable operations in the event and hospitality sector, embracing the principle that every meal has value and no food should go to waste.

There’s something magical about the moment when the sun dips into the sea, painting the sky in shades of gold and crimson. At Bungalow 7, this moment becomes even more unforgettable with the enchanting sounds of Thanasis Vassilopoulos.

On Friday, October 17, the acclaimed musician sets the mood with a captivating fusion of ethnic deep house and world music, delivering a soundscape filled with emotion and intensity. His clarinet melodies weave through the air, embracing the sunset and moving in harmony with the rhythm of the waves.

Nestled within the iconic Asteria Glyfadas, Bungalow 7 has always been more than just a destination — it’s an experience. From day to night, every detail is crafted to immerse guests in the unique charm of the Athenian Riviera. And when the sun goes down, the energy transforms, offering unforgettable evenings of music, flavors, and atmosphere.

Sunset Live Sessions — Save the Date

• Artist: Thanasis Vassilopoulos

• Date: October 17

• Start Time: 8:00 PM

• Location: Bungalow 7, Asteria Glyfadas

• Sponsor: Tequila Herradura

📞 Reservations are required. Secure your spot and be part of a sunset experience where music, sea, and spirit blend into one unforgettable night.

Athens’ favorite seaside ritual is back. Nestled in one of the most stunning corners of the Athenian Riviera, Bungalow 7 reintroduces its much-loved weekend brunch, refreshed and ready to delight.

From Saturday, October 4, the weekend starts early at Asteria Glyfadas. With its distinctive architecture, elegant atmosphere, and captivating dialogue with the sea, Bungalow 7 transforms into the perfect setting for mornings filled with flavor, relaxation, and vibrant energy. Whether gathered around the table with friends or lounging on the inviting couches, guests can savor coffee and dessert, enjoy small plates paired with wine or cocktails, and let the day flow effortlessly.

Executive Chef Dinos Foteinakis has crafted a menu inspired by international culinary trends as well as comforting classics. Expect golden egg creations that take center stage, alongside urban-inspired bites like tacos, sliders, and gourmet sandwiches, plus premium cuts of meat cooked over open fire. Tempting daily desserts round out the experience, offering something for every palate.

Complementing the menu, Bungalow 7’s bartending team presents a selection of refreshing signature cocktails, while the resident DJs curate an uplifting soundtrack—setting the perfect backdrop for a weekend of taste, style, and connection.

Brunch is served every Saturday and Sunday, from 11:00 a.m. to 4:00 p.m., at Bungalow 7 in Asteria Glyfadas. With its stunning views, easy access, and convenient parking, it is the ultimate brunch destination on the Athenian Riviera.

Reservations & Information:
📞 2111907001 | 🌐 www.bungalow7.gr

This summer, immerse yourself in the ultimate harmony of body and mind at ASTERIA. In collaboration with Enkardia Wellness, we invite you to enjoy three unique journeys of relaxation in a space where vintage charm meets contemporary self-care.

Surrender to thoughtfully designed wellness packages that offer balance, tranquility, and rejuvenation—whether you choose to spend your day by the pool or the beach, the result is the same: total renewal.

All packages are individual and tailored for one visitor.

Package A – Balance & Breeze
Duration: Full-day access | Price: €75

Perfect for those who seek a light yet refreshing wellness experience, Balance & Breeze combines seaside serenity with a revitalizing touch of care.

Your experience includes:

• Full access to the pool, jacuzzi, and beach
• Reserved sunbed and umbrella
• 30-minute Enkardia Massage (Barefoot Ease or Head & Hair Ritual)
• Refreshing scented wipes
• Sunscreen
• 1L bottled mineral water
• Soft beach towel
• Use of showers and changing rooms

Package B – Aroma Escape
Duration: Full-day access | Price: €110

Aroma Escape promises a complete sensory journey of relaxation through the power of therapeutic touch and aroma.

Your experience includes:

• Full access to the pool, jacuzzi, and beach
• Reserved sunbed and umbrella
• 55-minute Enkardia Massage – Aroma Voyage
• One refreshing non-alcoholic beverage
• Cooling scented wipes
• Sunscreen
• Soft beach towel
• 1L bottled mineral water
• Use of showers and changing rooms

Package C – Signature Serenity
Duration: Full-day access | Price: €145

Our most complete and indulgent offering, Signature Serenity, is designed for those who seek a refined and deeply nourishing self-care experience.

Your experience includes:

• Full access to the pool, jacuzzi, and beach
• Reserved sunbed and umbrella
• Enkardia Massage (choose between 70-minute Signature Massage or 55-minute Serenity Ritual)
• One refreshing non-alcoholic beverage
• One snack (choose from: Scrambled Eggs, Omelette, Strapatsada, Hot Dog, or Healthy Bowl)
• Cooling scented wipes
• Premium sunscreen
• Soft beach towel
• 1L bottled mineral water
• Use of showers and changing rooms

Useful Information
Opening Hours: 11:00 – 19:00

Available daily, except Wednesdays and weekends

Bookings: +30 211 1907003 | [email protected]

ASTERIA Glyfada, a landmark destination of contemporary luxury on the Athenian Riviera, proudly received two Gold and one Bronze Award at the prestigious Zero Waste Awards 2024.

The acclaimed Ark and Bungalow 7 restaurants were honored with Gold Distinctions, while the newly introduced, state-of-the-art event space DOMUS received a Bronze Award — a remarkable recognition of our commitment to environmental excellence.

The Zero Waste Awards are organized under the auspices of the Hellenic Ministry of Environment & Energy, by the Ecological Recycling Society and the Coca-Cola Zero Waste Foundation. Out of 3,078 participating HORECA businesses, only 15 achieved a Gold Award — including both ASTERIA restaurants.

Sustainability at the Heart of Our Vision

These distinctions reaffirm ASTERIA’s unwavering dedication to sustainable operations and minimizing environmental impact, through an integrated approach that includes:

– Collaboration with certified animal by-product (Category 3) management services

– Systematic separation and recycling of waste streams

– Implementation of energy- and resource-saving practices

– Support for local agriculture through the use of premium Greek ingredients

The evaluation was conducted by an expert committee comprising representatives from the Ecological Recycling Society, the Coca-Cola Zero Waste Foundation, the Ministry of Environment & Energy, faculty from the University of the Aegean, and the Hellenic Recovery Recycling Corporation.

At ASTERIA, sustainability is not an initiative — it’s a commitment. These awards bring us one step closer to a future with zero environmental footprint.

#ASTERIA #ZeroWasteAwards #SustainableLuxury #AthenianRiviera #EnvironmentalExcellence #ArkRestaurant #Bungalow7 #DOMUSVenue #GreenHospitality #CircularEconomy #GreekSustainability #CorporateResponsibility

The setting is quintessentially summery: relaxed groups of friends, soft-spoken conversations about upcoming holidays, a cocktail or a glass of wine in hand, and eyes drawn toward the sea and the horizon, where just moments ago the sun faded into warm orange hues. At Asteria Rooftop, you realize that holidays aren’t just about where you are—they’re about how you feel. And here, they’ve already begun.

The atmosphere exudes elegance and calm. Comfortable sofas and bespoke marble tables blend seamlessly with a serene color palette—from soft off-white to sea-inspired blue—creating a fresh, welcoming space in a refined mid-century aesthetic, enriched with earthy tones and rich textures.

The architectural design draws from modernist influences, staying true to the signature style of all Asteria’s new venues: clean geometric lines, understated forms, and a seamless integration with the natural surroundings.

The rooftop drink menu is crafted to reflect the energy of the space: inspired cocktails with distinct character, a curated selection of refreshing wines, and premium choices that perfectly complement a summer evening under the Athenian sky.

Open exclusively in the evening, Asteria Rooftop is fast becoming one of Athens’ most beloved terraces. Sit back, choose your drink, and take in one of the most beautiful sunsets on the Athenian Riviera.

An iconic destination on the Athenian Riviera since the 1950s, Asteria Glyfada reopens its gates this summer, inviting guests to rediscover seaside elegance with a contemporary twist.

Nestled along the coast, this legendary beachfront complex blends the nostalgia of a golden era with modern sophistication. From early May, Asteria welcomes visitors to relax and unwind by the sea or the pool in a setting where timeless charm meets refined comfort.

Guests can swim in the adults-only pool, complete with retro-style cabanas, chic loungers, and classic umbrellas that echo the aesthetics of mid-century glamour. Alternatively, the historic beach, with its iconic striped umbrellas and sunbeds, offers cinematic scenes from a bygone era. Cool blue waters, soft shade, and discreet mini spa services redefine the modern beach experience.

Throughout the day, visitors can enjoy their coffee, fresh juice, or a light snack on the beach or in the laid-back lounge areas surrounding the pool. The snack menu is curated by Chef Dinos Foteinakis, who also oversees the culinary vision of Bungalow 7 — the resort’s signature restaurant. There, he and his team craft a refined menu that artfully blends Mediterranean ingredients with delicate Asian influences, delivering an inventive and harmonious dining experience.

For those seeking the perfect pairing, the cocktail menu is crafted by mixology experts Dimitris Karapanos and Vasilis Sgouromallis, offering drinks that complement the menu’s flavors with creativity and flair. Behind the bar, Fotis Gavalas ensures each cocktail is flawlessly executed.

Wine lovers will also find much to enjoy, thanks to a carefully curated list by sommelier Yiannis Trimintanis. Featuring standout labels from both Greek and international vineyards, the selection includes large-format magnum bottles — perfect for sharing with friends and elevating the moment.

On the other side of the coast, the acclaimed Ark restaurant offers a culinary journey through Greek tradition, led by Chef Yiannis Baxevanis. From rich, nourishing breakfasts to generous lunches and elegant dinners, his creations showcase the full depth of Greek cuisine. Perched directly above the sea, with uninterrupted views from morning till night, Ark remains a beloved highlight of the Athenian Riviera.

This summer, Asteria Glyfada invites you to escape the ordinary and embrace moments of pure relaxation, refined entertainment, and heartfelt hospitality — all within an iconic coastal retreat that continues to define elegance on the Athenian Riviera.

We are overjoyed to share some exciting news with you! In less than a year of operation, Bungalow 7 has been selected among the top 20 Best New Restaurants by Tasty Awards x Esquire. This prestigious recognition celebrates the best new restaurants in the thriving Athenian culinary scene, and we are truly honored to be featured alongside so many fantastic establishments.

What makes this accolade extra special is that it was achieved thanks to you—our cherished guests—who cast your votes for your favorite dining experiences. Your love have helped us earn this remarkable distinction even before completing our first year.

As we continue to grow and strive for excellence, we remain deeply grateful for the opportunity to serve you and to be part of your memorable moments. We look forward to welcoming you back soon for more unforgettable culinary adventures at Bungalow 7.

Thank you for being an essential part of our journey!

From the shadow of Sifnos’ Kastro, one of the most significant restaurants of the Aegean arrives in the city for a unique night of flavors.

Directly from the rocky shore of the small Seralia beach and the shadow of Sifnos’ Kastro, Giorgos Samoilis and Cantina bring a touch of their magic to the Athenian Riviera for the seventh episode of this year’s Symposio.

In the seventh act of this year’s Symposio at Ark, the popular spot of the Athenian Riviera and host-chef Giannis Baxevanis continue to create unforgettable gastronomic experiences with a focus on modern Greek cuisine, bringing some of Greece’s best-known restaurants to the capital’s audience.

On Thursday, April 10, Cantina of Sifnos takes over from Lost Sheep of Thasos and Giannis Marinopoulos—another model restaurant from a Greek island. Over the past few years, Cantina has built its legend, becoming a reason in itself to visit the stunning Cycladic island.

Perched on the rocks of the small Seralia beach, with a breathtaking view of Kastro, Cantina feels like it has always belonged there, a natural extension of the landscape’s wild beauty. Perfectly in tune with its surroundings, chef-patron Giorgos Samoilis’s personal cuisine is rooted in local ingredients and sustainability.

The menu changes daily, emphasizing the sea and seasonal island produce, with simple or more elaborate preparations that define the chef’s style—such as cuttlefish bianco with house-made sausage and wild greens or handmade matsata pasta with amberjack bacon. Wine pairings curated by a sommelier complement the experience, offering selections from an intriguing wine list.

Written by Babis Doukas
Source: Athinorama

It is with great joy and pride that we announce Bungalow 7 has been awarded the “Top Notch” distinction at the prestigious 2025 Golden Caps Awards! From the moment we opened our doors at Asteria Glyfadas, our mission has been to offer you unparalleled gastronomic experiences – and this esteemed recognition is the ultimate confirmation of that commitment.

The Bungalow 7 Experience
Led by Executive Chef Dino Fotinakis and his talented team (Christos Patrinos, Grigoris Apostolou, Fotis Roes), we create a one-of-a-kind culinary journey that blends cosmopolitan flavors with Eastern influences.

An Award Dedicated to You!
The “Top Notch” distinction is not only a recognition of our culinary excellence but also a heartfelt thank you to all of you who support and trust us.

An Evening of Excellence and Flavor
The Golden Caps Awards ceremony took place on March 10th at the stunning “Asteria Domus” venue. It was a night that celebrated the excellence of Greek gastronomy, with 45 restaurants being awarded and the audience enthusiastically applauding the top chefs.

We look forward to welcoming you to experience Bungalow 7 in person!

Another exceptional gastronomic evening is in the making at Symposio at Ark, as renowned chef Giannis Baxevanis and Ark welcome the restaurant Iliovasilema and its chef-patron, Kostas Bougiouris.

Following the refined culinary vision of Alfredo’s Grand Dining presented by Apostolos Altanis, and the Rhodian fine dining experience curated by Giorgos Troumouchis and his Noble Gourmet team, the spotlight now shifts to Syros. On February 20th, the talented culinary artist Kostas Bougiouris will take over the kitchen of Giannis Baxevanis, bringing the essence of Iliovasilema to the Athenian Riviera.

For years, Iliovasilema has been a benchmark restaurant in the Cyclades. In 2024, Athinorama and the “Chrisi Skoufi” Awards honored it with another Greek Cuisine Award. Bougiouris’ creation showcases how exceptional ingredients can be elevated through imaginative combinations, staying true to tradition while constantly looking toward the future.

Source: Athinorama

During the second act of Symposio, Rhodes’ landmark restaurant takes center stage at the Athenian Riviera on February 13th.

Bringing a touch of the enfant gâté of Greek gastronomy from beyond Athens’ borders to the urban coastline, Symposio at Ark introduces a unique twist to the capital’s dining scene. With authentic flavors as its vehicle, it transports guests to different corners of Greece, offering a culinary journey like no other.

From January 23rd to June 12th, at the home of the multi-awarded Giannis Baxevanis in Glyfada’s renowned dining spot, some of Greece’s most distinguished restaurants—along with international gems—present their interpretation of contemporary Greek cuisine.

Guests will have the opportunity to discover the latest trends in Greek gastronomy, explore the culinary culture of each guest restaurant’s region, and meet the chefs behind the menus, gaining insight into their distinct gastronomic philosophies.

Following Apostolos Altanis and Alfredo’s Grand Dining, which inaugurated this year’s Symposio at Ark, the baton passes on Thursday, February 13th, to one of Greece’s most exceptional and innovative culinary projects for the festival’s second edition.

Noble Gourmet, the restaurant that sparked the renaissance of Rhodian cuisine, is set to take the spotlight. Perched on the top floor of Elysium Resort & Spa, on the island of the Knights, it captivates guests at first sight with its breathtaking sea views, elegant ambiance, and meticulously set tables—both indoors and on its spacious terrace.

But it’s the extraordinary cuisine that truly steals the show. Rhodian chef Giorgos Troumouchis, along with his team led by Spyros Kougios, masterfully experiments with the island’s culinary traditions, elevating Noble Gourmet to new gastronomic heights. Their contemporary Rhodian culinary dialect unfolds through four tasting menus, often reminiscent of a theatrical and artistic performance.

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Republication: Athinorama

Ark, one of Greece’s premier gastronomic destinations, has been honored with the Bronze Distinction at the Zero Waste Awards. Organized by the Ecological Recycling Society and the Coca-Cola Zero Waste Foundation, under the auspices of the Ministry of Environment and Energy, these awards recognize businesses that prioritize sustainability and responsible environmental practices. This achievement underscores Ark’s dedication to eco-friendly initiatives that promote a sustainable future.

A Strong Commitment to Environmental Responsibility
Ark’s recognition reflects its unwavering commitment to sustainability, implemented through a comprehensive strategy that focuses on:

Minimizing its environmental footprint – Partnering with a specialized waste management company to ensure responsible disposal and ecological repurposing of waste.

Optimizing natural resource use – Prioritizing energy and water conservation through innovative solutions.

Supporting local producers – Sourcing premium-quality ingredients from Greek suppliers to promote sustainability in the food industry.

An Award That Inspires
This distinction is particularly significant, as nominees undergo a rigorous evaluation process led by a specialized committee. The panel comprises representatives from the Ecological Recycling Society, the Coca-Cola Zero Waste Foundation, the Ministry of Environment and Energy, academics from the University of the Aegean, and experts from the Hellenic Recycling Utilization Company.

About Ark
Ark is set against a stunning seaside backdrop, where Greek gastronomy meets refined elegance and natural beauty. More than just a dining venue, Ark creates an immersive experience that fosters a deeper connection with nature while embracing sustainable practices. The restaurant’s core mission is to redefine Greek cuisine through a contemporary perspective, all while maintaining a steadfast commitment to environmental stewardship.

A Step Closer to Zero Environmental Impact
Receiving the Bronze Distinction is just one milestone in Ark’s broader mission to set new benchmarks in sustainable Greek gastronomy. The restaurant remains dedicated to fostering a culture of environmental responsibility, continuously investing in practices that champion sustainability and work towards a zero-waste future.

Bungalow 7, a distinguished gastronomic destination in the heart of the Athenian Riviera, has been honored with the Bronze Award at the Zero Waste Awards. Organized twice a year by the Ecological Recycling Society and the Coca-Cola Zero Waste Foundation, under the auspices of the Ministry of Environment and Energy, these awards celebrate businesses that prioritize sustainability and responsible environmental practices.

A Holistic Approach to Sustainability

This recognition highlights Bungalow 7’s steadfast commitment to adopting eco-conscious practices that protect the environment and promote long-term sustainability. The restaurant’s strategy is built on three core pillars:

Efficient Waste Management – Prioritizing recycling and minimizing food waste.
Energy & Water Conservation – Implementing innovative technologies to reduce resource consumption.
Sustainable Sourcing – Favoring local, seasonal, and responsibly sourced ingredients to support environmentally friendly operations.

A Rigorous Evaluation Process

The award is the result of a strict evaluation process led by an expert panel, including representatives from the Ecological Recycling Society, the Coca-Cola Zero Waste Foundation, the Ministry of Environment and Energy, academics from the University of the Aegean, and executives from the Hellenic Recycling Utilization Company.

About Bungalow 7

Nestled in the stunning Astir Bay in Glyfada, Bungalow 7 offers an innovative fusion of Mediterranean and Asian cuisine, curated by award-winning chef Dinos Fotinakis. With a sleek, minimalist aesthetic, breathtaking views of the Saronic Gulf, and a dedication to exceptional hospitality, the restaurant has earned a reputation as one of Athens’ premier dining destinations.

Looking Ahead

Receiving the Bronze Award at the Zero Waste Awards reinforces Bungalow 7’s mission to lead the way in sustainable gastronomy. The restaurant remains dedicated to advancing eco-friendly initiatives while delivering memorable, high-quality dining experiences that honor and respect the natural world.

Ten grand events featuring the award-winning Greek cuisine of today at “Symposio at Ark,” co-organized by “Ark” and “Athenorama.” Reserve your spot now. Once again, “Ark” and “Athenorama” join forces to renew their culinary rendezvous with food enthusiasts at “Symposio at Ark.” Greek flavors take center stage, explored through the creative lens of nine award-winning restaurants from across the country—and one from abroad—to deliver unique, delicious evenings. From January 31 to June 12, some of the most prominent moments of the modern Greek culinary scene will be showcased at the Athenian Riviera’s “Ark.” Specially curated menus at exclusive prices will reflect the philosophy and cuisine of each guest chef and their restaurant. During this time, 10 different events will feature 10 award-winning restaurants from Greece and beyond. Guests will have the opportunity to discover the latest trends in Greek cuisine, learn about the culinary identity of the guest restaurants’ regions, and meet the chefs while exploring their gastronomic style.

Participating Restaurants at “Ark”

“Alfredo’s Grand Dining” (Thessaloniki) – January 31, 2025
Situated in the private area of Regency Casino, with views of roulette tables and blackjack, this restaurant exudes classic luxury, complemented by ritualistic fine-dining service. Chef Apostolos Altanis presents a modern cuisine infused with popular classic specialties such as Vitello Tonnato and Filet Rossini. Highlights include slow-cooked black pork dolma, sea bass with bread crust and cauliflower textures, and seafood ravioli with lobster beurre blanc.

“Noble Gourmet” (Rhodes) – February 13, 2025
Nestled on the top floor of the “Elysium Resort & Spa,” with breathtaking sea views, this restaurant spearheaded the renaissance of Rhodian cuisine. Chef Giorgos Troumouchis and his team, led by Spyros Kougios, experiment with local culinary traditions to reach new gastronomic heights. Their modern Rhodian “dialect” unfolds through four tasting menus, resembling theatrical and artistic performances.

“Iliovasilema” (Syros) – February 20, 2025
With its stylish white dining room and pergola-covered tables near Galissas Beach, “Iliovasilema” is a destination restaurant. Chef-owner Kostas Bougiouris elevates flavors with premium ingredients and inventive combinations, balancing tradition with a modern touch. Highlights include fish-day kakavia, fish hunkar begendi, lakerda with sour apple, walnuts, orange, and celery, lamb fricassee with greens, and beef cheek kritharoto.

“Broadway” (Kos) – March 13, 2025
Chef Yiannis Papakonstantinou and his brother Manos, who oversees the service, continue the family restaurant legacy started 40 years ago. Alongside classic specialties, a rich array of modern Greek creations reveals their creativity and expertise in contemporary culinary techniques. Dishes like Kos-style tomato salad with caramelized krasotyri, and yuvarlakia with cabbage cream, yogurt whey, and burnt butter highlight their inventive approach.

“Lost Sheep” (Thasos) – March 20, 2025
“Lost Sheep” offers a stylish yet relaxed fine-dining experience in an elegant garden courtyard adorned with artworks. Chef Yiannis Marinopoulos reinterprets Greek recipes with personal flair, introducing unexpected ingredients such as charred prawns in traditional dolmades or champagne sauce and Oscietra caviar with “Macedonian turbot.”

“Cantina” (Sifnos) – April 10, 2025
Perched on the rocks of Seralia Beach with views of Sifnos’ Castle, “Cantina” seamlessly integrates into the wild beauty of its surroundings. Chef-patron Giorgos Samoilis crafts a menu rooted in local production and sustainability, changing daily with a focus on seafood and seasonal island produce.

“Itan Ena Mikro Karavi” (Tinos) – May 8, 2025
Housed in a lush courtyard within a converted summer cinema, this restaurant draws inspiration from Tinian tradition and local ingredients. Highlights include a dynamic tomato and kopanisti tart, baked chickpeas with salt cod, sour trahana, beef giouvetsi, and a unique rice pudding risotto.

“Naoumidis” (Florina) – May 29, 2025
Overlooking Lake Vegoritida, “Naoumidis” blends local tradition with a Balkan-Italian aesthetic. Under the guidance of Angelos Naoumidis, the restaurant showcases regional flavors with dishes such as sautéed trout with butter and nuts, giouvetsi with handmade orzo and slipper lobster, and beef cheeks with traditional petoura pasta.

“Myrtos by Asimakis” (London) – June 12, 2025
Chef Asimakis Chaniotis, the youngest Greek chef to lead a Michelin-starred London restaurant, prepares for the launch of his own restaurant, “Myrtos by Asimakis,” in Chelsea. Expect creative Greek cuisine with a touch of his Kefalonian heritage.

Celebrating the holidays in the city can be a truly unforgettable experience when entrusted to those who know how to transform moments into lasting memories. Bungalow 7, nestled within the Asteria Glyfada, stays true to the vision it has embraced since day one—bringing the magic of the festive season to the Athenian Riviera. It creates a symphony of sensations through flavors, aromas, sounds, and sights designed to exceed every expectation.

In a space that seamlessly blends the timeless elegance of mid-20th-century glamour with the modern elements of urban living, guests will indulge in exclusive holiday menus on Christmas Eve and New Year’s Eve, accompanied by live performances and DJ sets.

From the Christmas Eve menu, the signature dish of the day could not be absent: a velvety chestnut soup enriched with langoustine, a combination that sets the perfect tone for the main courses. These might include beef tartare, beetroot ravioli with lobster and yuzu avgolemono, or duck with topinambur purée and Périgueux sauce. The sweet finale comes in the form of profiteroles coated in gianduja, because Christmas and chocolate are inextricably linked.

As for the New Year’s Eve menu, it too features a velouté, but this time made from fresh wild mushrooms, paired with crispy sourdough bread topped with truffle butter. Next up is langoustine tartare, followed by butter gnocchi with noumboulo sauce and truffle, as well as Naxos beef fillet served with supreme sauce and dauphinois potatoes. Chocolate makes another appearance in the dessert course, as pastry chef Fotis Rois prepares the Noir Eclat with dark chocolate namelaka, raspberry gelée, and a chocolate crumble on top.

The festive culinary journey continues, as Bungalow 7 will also be serving its à la carte brunch on both Christmas Day and New Year’s Day, starting at 11:00, adding a few special offerings crafted especially for the holiday season.

The holiday magic at Bungalow 7 culminates at its grand bar, where guests can enjoy meticulously crafted cocktails and drinks, surrounded by the warmth of their loved ones and the captivating view of the Saronic Gulf.

Bungalow 7 aspires to be your host this holiday season, doing what it does best: bringing people together around a table and creating the memories that will shape our future.

A landmark on the Athenian Riviera and a premier all-day destination known for its commitment to quality hospitality, Ark—nestled at the iconic “Asteria” of Glyfada—invites you to celebrate Christmas and New Year’s Eve with a holistic experience of flavors and entertainment.

A Culinary Experience by Yannis Baxevanis

As always, the menu for this special occasion has been curated by renowned chef Yannis Baxevanis, a long-time advocate of Greek cuisine. Drawing inspiration from childhood memories and blending them with a contemporary approach, he crafts dishes that showcase the finest local ingredients. It’s no surprise that Ark consistently earns the prestigious Greek Cuisine Award.

A Taste of Christmas Eve

The festive culinary journey begins with a pumpkin and mushroom soup with truffle, awakening the palate for the next course—organic turkey roll with caramelized onions, chestnut, prune, and rum-raisin stuffing. A vibrant beetroot salad with lime zest and fresh cheese follows, leading to a main course featuring a trilogy of flavors: pork fillet, lamb rack, and braised beef cheeks. To conclude, guests will savor a traditional Yule log with Manjari chocolate, chestnut marmalade, and hazelnut cream.

New Year’s Eve Delights

The New Year’s Eve celebration begins with a warm welcome of wild mushrooms and hazelnut mousse served with sourdough bread. The first course features pumpkin ravioli with goat cheese mousse and sage foam. For seafood lovers, the chef presents fresh cod with black caviar, sea urchin sauce, and potato purée, proving that fish can be a festive choice. The main course is a harmonious combination of ingredients: beef tenderloin crusted with wild mushrooms and spinach, served with a rich mushroom sauce. For dessert, guests can choose between two indulgent options: smooth Marroncini wild chestnut cream or Jivara chocolate with mandarin and bergamot jelly, chestnut vermicelli, and jasmine-infused sauce.

Live Music & Signature Cocktails

This exquisite dining experience is complemented by live music, featuring the enchanting voice of Athina Routsi, whose extensive repertoire spans a wide range of musical genres, catering to even the most discerning audience. For those who appreciate a perfect pairing of music and drinks, Ark offers an impressive selection of signature cocktails and an exceptional wine list.

A Celebration of Togetherness

If the true essence of the holidays lies in spending time with loved ones—whether friends or family—then Ark is the perfect place to create unforgettable memories. This elegant venue on the Athenian Riviera has long established itself as a beacon of warm hospitality and festive cheer.

For information and reservations:
https://ark-glyfada.gr & 210 894 8882

In a truly festive spirit, The Bank Job from the heart of Athens comes to Bungalow 7 to close out the year’s guest shifts under “Cocktail Curators.”

On Thursday, December 19, just before Christmas, the talented bartenders of The Bank Job will be behind the bar at Bungalow 7, presenting unique cocktails inspired by the philosophy of the Athenian bar. At the heart of the evening will be warm hospitality and creating an experience that promises to transport you far from the routine of everyday life.

The philosophy of The Bank Job, which focuses on the guest and the enjoyment of the moment, blends perfectly with the approach of Bungalow 7, a venue known for its refined escape experiences. The result? An evening filled with creative cocktails, music, and festive magic!

Coming from Thessaloniki, the next “Cocktail Curators” of December are going to Bungalow 7. The renowned TriBeCa Bar will take over the Bungalow 7 bar on Thursday, December 12th, as part of the well-established Club Dining series, bringing influences from both America and Japan.

At the heart of TriBeCa’s cocktails are herbs, spices, roots, and berries. To create their signature drinks, the bar and kitchen collaborate closely to achieve the final result. For this special evening, the cocktail menu has been curated with numbered drinks. Inspired by Japanese culture, numbers are considered symbols of luck.

The cocktails will be crafted by special guest Yiannis Bakos, beverage & bar manager of the renowned Thessaloniki bar and a past World Class Greece finalist. During this exclusive guest shift, he will showcase his expertise alongside the Bungalow 7 bartending team.

In the festive atmosphere of Bungalow 7, guests will enjoy a one-of-a-kind experience, featuring delightful flavors from the winter menu prepared by Chef Dinos Fotinakis and his team, curated music selections by the DJ, the unique ambiance, and, of course, the exceptional cocktails of TriBeCa.

For one night only – December 12th.

The restaurant welcomes the renowned chef on December 12th.

On Thursday, December 12th, the multi-award-winning chef presents an exceptional gastronomic experience with his island-inspired creations.
The culinary journey across Greece, launched by Ark with The Chef’s Diary, concludes with a special guest invited by executive chef Giannis Baxevanis: Michalis Marthas, who invites us this time to “set sail” for the Aegean.

Michalis Marthas’ accolades go beyond Michelin stars and Golden Chef Hats from Kalymnos to England, the Netherlands, and Sweden, and back to the Greek islands. His real achievement lies in his contribution to contemporary Greek gastronomy.

With a zero-waste philosophy deeply ingrained in his identity, Marthas redefines island living as a lifestyle that starts in the kitchen but extends far beyond. With profound knowledge of island traditions, which create something extraordinary from the simplest ingredients, he uncovers raw materials even where they seem absent. However, his approach transcends mere folklore or an overt focus on sustainability. His ultimate goal is flavorful cuisine, and Marthas excels in crafting memorable taste experiences, turning every dinner into a cultural event.

Just as the Aegean connects the Athenian Riviera with the Cyclades and the Dodecanese, the menu curated by Michalis Marthas bridges the classic seafood of the Greek taverna with its refined fine-dining counterpart, all while staying true to its roots. Alongside the zero-waste ethos and the balance between seasonality and traditional preservation methods, Ark offers the unique opportunity to dine in the Aegean spirit for one night only. On Thursday, December 12th, diners will enjoy a remarkable winter evening infused with the essence of summer: delicious flavors, a delightful atmosphere, and the sea right before them.

The best part? No need for literal sailing. Even in the heart of winter, Glyfada’s Asteria and Ark preserve the hospitality and cosmopolitan vibe of the Athenian Riviera. Giannis Baxevanis and Michalis Marthas will take care of everything else in a night that promises to be remembered for many winters and summers to come.

The Final “Chef’s Diary” of the Year for Young Chefs

Wrapping up the 2024 Chef’s Diary dinner series, chef Giannis Baxevanis and his guest chef Michalis Marthas will host the final cooking class for children. Like every previous session, this initiative aims to educate and inspire the younger generations about the Mediterranean diet, the Slow Food philosophy, and the value of Greek gastronomy.

The day after the scheduled dinner, children from local schools will have the opportunity to visit Ark, meet the guest chefs in person, and cook alongside them one of the menu’s dishes, gaining valuable insights and experiences.

On December 5th, chefs Vasilis Mouratidis and Giannis Panagiotidis will present a night of Macedonian gastronomy.

Ark restaurant is offering another opportunity to explore Greece through its rich flavors and aromas. Chef’s Diary invites you to embark on a culinary journey across the country, stopping at the Stars of Glyfada after visiting Volos, Crete, and Iraklia. This time, Thessaloniki and Halkidiki take center stage.

Ark’s executive chef, Giannis Baxevanis, will hand over the reins of the kitchen—knives, pots, and all—not to one but two talented colleagues with shared roots yet distinct approaches to modern Greek cuisine. Vasilis Mouratidis and Giannis Panagiotidis will lead the Ark brigade, crafting a fine dining menu inspired by the rich lands of Macedonia.

A Duo of Culinary Visionaries
Vasilis Mouratidis, executive chef at the 5-star Danai Beach Resort in Halkidiki and co-owner of Moldee Bar Restaurant in Thessaloniki, follows a philosophy of blending diverse ingredients, flavors, and techniques without limits or prejudices. On Thursday, December 5th, he will challenge the palate and mind with dishes that transform premium ingredients into unexpected culinary creations.

Giannis Panagiotidis, executive chef at the 5-star Dion Palace Resort on the Olympic Riviera, has carved his path in the culinary world while staying true to his roots in Thessaloniki. He has passed on his extensive knowledge and experience to the next generation of chefs for years while continuously evolving alongside them. With respect for high-quality ingredients, he comes to Ark to offer guests a learning experience through taste.

Ark will host the renowned and beloved gastronomic scene of Thessaloniki for one night only in a surprise menu. This culinary dialogue between Greece’s most iconic coastal urban fronts—the Thermaic Gulf and the Athenian Riviera—will unfold on Thursday, December 5th, at the Stars of Glyfada, one of the city’s most beautiful destinations.

Chef’s Diary: A Vision for the Next Generation
Chef’s Diary goes beyond creating a unique menu. Its mission is to inform and inspire future generations about the value of Mediterranean cuisine and Greek gastronomy. The day after the dinner, local schoolchildren will visit Ark to meet the guest chefs and Ark’s culinary team. Most importantly, they will cook one of the dishes from the menu, gaining valuable insights.

These initiatives are a priority for chef Giannis Baxevanis, who, along with his guests, aims to teach children about the Slow Food philosophy, fostering a love for Greek gastronomy and supporting local producers.

Chef’s Diary Schedule
The final event for 2024 in the Chef’s Diary series is scheduled for December 12th, 2024, with Michalis Martha from Kalymnos.

The beloved chef is coming to Ark on November 28

Continuing the series of dinners titled “Chef’s Diary,” co-signed by Yiannis Baxevanis and his guests, the Ark restaurant will welcome Rena Giannoulaki on Thursday, November 28.
The chef, who fully utilizes the treasures of Cretan land and creates dishes based on traditional recipes of the island that remain unchanged from generation to generation, takes the baton from Yiannis Gavalas of the “Araklia” restaurant.
On this special evening, together with Yiannis Baxevanis’ team – Antonis Zeridis, Dionysis Zacharopoulos, Konstantina Gkini, and Tasos Zisopoulos – they will create a menu consisting of Cretan delicacies: from raki meze to rabbit stifado, and from herb tart from the Cretan mountains to Minoan baklava. For the preparation of the dishes, all products used are Greek, primarily from small producers, with many ingredients coming directly from Crete exclusively for the November 28 menu.

The (Junior) Chef’s Diary
Consistently supporting traditional homemade cuisine in her career, Rena Giannoulaki and the Ark team will present a dish from the menu to children from a local school the next day. This presentation will be combined with a cooking lesson in which the children will participate, offering them valuable insights into the importance of Greek cuisine. The main goal of Yiannis Baxevanis and his guests is to educate children on the philosophy of Slow Food through interaction, fostering a love for Greek gastronomy, and supporting Greek producers.

Chef’s Diary Schedule
The upcoming events registered in the “Chef’s Diary” are:

12/5/2024 Vassilis Mouratidis & Yiannis Panagiotidis (Halkidiki / Thessaloniki)
12/12/2024 Michalis Marthas (Kalymnos)
For information and reservations: https://ark-glyfada.gr & 2108948882

The next “Cocktail Curators” are coming from Thessaloniki to complete the November guest shifts at Bungalow 7. The Cevicheria bar will take over the bar on Thursday, November 21, as part of Club Dining, bringing with them an authentic Nikkei experience that perfectly matches the character of Bungalow 7.

The cocktails prepared by Giorgos Terzakis and Thanasis Kampakakis will combine all the ingredients that will take us from Japan to Peru and Mexico. Pisco, Mezcal, yuzu, Tequila, and shiso will form the base for the bold and flavorful drinks of the evening. Both of them, well-versed in the art of gastronomic cocktails, which they serve daily at Cevicheria, accompanying dishes with fresh seafood and select meats, will offer the guests of Bungalow 7 a unique tasting experience. For one night only, on November 21.

Information | Reservations: 2111907001 | Online reservations: www.bungalow7.gr

Ark welcomes the beloved chef on November 14.

Ark’s “Chef’s Diary” is now in its third week, and this Thursday, November 14, executive chef Yiannis Baxevanis will welcome Yiannis Gavalas, chef of the “Iraklia” restaurant, into his kitchen.

Continuing the gastronomic journey through every corner of Greece, the “stop” is in the Aegean Sea this week, where the well-known chef has drawn inspiration and cooked in recent years. With roots in the small island of Iraklia in the Cyclades and a special passion for Aegean cuisine, Yiannis Gavalas has turned his restaurant, “Iraklia,” into a culinary destination. His cooking is experiential, modest, and pure, based exclusively on select local products. A forager himself, he dedicates a lot of time to sourcing quality ingredients and strongly supports small local producers.

Thus, Ark and Yiannis Baxevanis’s invitation was no coincidence. Their unwavering commitment to Greek heritage and sustainability, paired with their promotion of our unexplored gastronomic and cultural traditions, made Yiannis Gavalas’s presence at Ark’s third “Chef’s Diary” on Thursday, November 14, practically inevitable.

With an Eye to Future Generations

However, the “Chef’s Diary” extends beyond the dinner event. The following day, children from local schools will have the opportunity to visit Ark, meet the guest chef, and, of course, the Ark team. As part of this event, they will cook one of the dishes together, offering them valuable insights into the Mediterranean diet and the value of Greek cuisine. The primary goal of Yiannis Baxevanis and his guests is to educate children on the Slow Food philosophy, fostering a love for Greek gastronomy and supporting Greek producers.

Chef’s Diary Schedule

The upcoming meetings in the “Chef’s Diary” are:

28/11/2024 Rena Giannoulaki (Crete)
5/12/2024 Vasilis Mouratidis & Yiannis Panagiotidis (Halkidiki / Thessaloniki)
12/12/2024 Michalis Marthas (Kalymnos)

With the addition of Two Schmucks from Barcelona’s historic El Raval neighborhood, the “Cocktail Curators” series of guest bar events continues as part of the Club Dining experience every Thursday at Bungalow 7. The famous Two Schmucks, which was listed among the World’s 50 Best Bars a few years ago, stands out with its punk influences and charming edginess that fills every corner of the space. Despite its apparent “rebellion,” it is known for its hospitality and relaxed atmosphere—qualities that align perfectly with Bungalow 7.

This week’s distinguished guests, George Komninakis and Antonis Tzanopoulos, bring their techniques and creative approach to cocktails – always based on exceptional ingredients. In addition to their presence at the bar, they have also created Raval Fighters (RF). This company aims to bring an authentic, alternative “5* Dive Bar” approach to the hospitality industry, constantly focusing on the guest experience. The RF team from Two Schmucks will bring this vibrant energy and spirit to the guests of Bungalow 7 on November 7th.

This week’s “Cocktail Curators” event coincides with the Athens Bar Show. Bungalow 7 – an established reference point for entertainment, ambiance, fine flavors, and an exceptional bar experience – promises an unforgettable evening.

Continuing the dinner series entitled “Chefs’ Diary,” co-hosted by Yiannis Baxevanis and his guests, Ark restaurant welcomes chef Michalis Hasikos from “Hasika – Greece in Bites” in Rethymno on Thursday, November 7th.

On this evening, the two chefs, together with Ark’s talented team – Antonis Zeridis, Dionysis Zacharopoulos, Konstantina Gkini, and Tasos Zisopoulos – will create a menu inspired by meze, with a focus on local Cretan cuisine. All dishes will be crafted exclusively with Greek ingredients, primarily from small producers, a philosophy that both chefs and their restaurants have consistently supported throughout their culinary journeys.

In one of the most beautiful spots on the Bay of Asteria, right by the sea, chef Michalis Hasikos, a true lover of authentic Cretan cuisine, will bring the flavors and aromas of his homeland with a modern twist. His secret recipe lies in creativity, enhancing each dish while preserving its authentic taste.

With a View to Future Generations

The “Chefs’ Diary” does not end with the dinner event. The following day, students from local schools will have the opportunity to visit Ark and meet the guest chef and the Ark team. As part of this experience, they will cook together one of the dishes from the menu, providing the children with valuable insights into Mediterranean cuisine and the importance of Greek gastronomy. The main goal of Yiannis Baxevanis and his guests is to inspire the children with the Slow Food philosophy, fostering a love for Greek culinary tradition and supporting Greek producers.

The series of dinners titled “The Chefs’ Diary,” co-hosted by Giannis Baxevanis and his guests, kicks off on October 31st with Grigoris Helmis, renowned from the restaurant Mezen in Volos. Helmis, who has elevated the culture of tsipouro, is known for his distinctive approach to seafood. He is famous for his ability to craft dishes full of flavor and creative intensity while maintaining authenticity and Greek tradition.

On this special evening, the two chefs, along with the talented team from Ark – Antonis Zeridis, Dionysis Zacharopoulos, Konstantina Gkini, and Tasos Zisopoulos – will create a six-course menu. This menu will be based exclusively on Greek ingredients and elevate the flavors of the Greek sea, in harmony with Ark’s philosophy of staying true to Greek roots. All of this will be served in one of the most beautiful spots of Asteria Bay, right by the sea.

Looking Towards Future Generations

“The Chefs’ Diary” is not limited to the dinner event. The following day, children from local schools will have the opportunity to visit Ark and meet Grigoris Helmis and the Ark team. Together, they will prepare one of the menu’s dishes, providing the children with valuable exposure to the Mediterranean diet and the significance of Greek cuisine. The main goal of Giannis Baxevanis and his guests is to educate children on the Slow Food philosophy, fostering a love for Greek gastronomy and supporting Greek producers.

Upcoming Events in The Chefs’ Diary

The following events scheduled in “The Chefs’ Diary” are:

7/11/2024: Michalis Chasikos (Crete)
14/11/2024: Giannis Gavalas (Iraklia)
28/11/2024: Rena Giannoulaki (Crete)
5/12/2024: Vasilis Mouratidis & Giannis Panagiotidis (Halkidiki/Thessaloniki)
12/12/2024: Michalis Marthas (Tinos)

The highly anticipated “Cocktail Curators” guest bar event series debuts on October 24th with the renowned Gorillas Bar from Thessaloniki. Hosted as part of the Club Dining experience every Thursday, this exciting series will showcase top bars and bartenders nationwide. Achilleas Plakidas, co-owner and head bartender, along with bartender Danis Technitis, will bring their signature cocktail techniques and creative flair to Bungalow 7 for one unforgettable evening.

The “Cocktail Curators” series will feature guest bars and bartenders taking over the Bungalow 7 bar for one night, offering an array of exquisite drinks and imaginative cocktails.
For reservations click here

This fall and winter, Ark welcomes the season with favorite chefs and delicious menus, all centered around Greek products and recipes from across the country. Starting on October 31st, the Chef’s Calendar will feature a series of dinners co-signed by guest chefs and Ark’s chef, Yiannis Baxevanis. A maestro of flavors, Baxevanis joins forces with guest chefs from across Greece to highlight the heart and soul of Greek cuisine. From Northern Greece to Crete, and beyond, these special evenings will take diners on a journey through Greece’s beautiful mountainous, flatland, and coastal regions, each with its own traditions and distinctive products. The Chef’s Calendar promises to bring unique dining experiences to the forefront.

The first guest will be the renowned Grigoris Helmis from Mezen in Volos, who will present a seafood-focused menu with the flavors and zest for which he is known. Together with Yiannis Baxevanis and his team—chefs Antonis Zeridis, Dionysis Zacharopoulos, and Konstantina Gkini—they will create a six-course menu embracing Ark’s philosophy of celebrating Greek ingredients with a focus on pure enjoyment. Each menu will be paired with wines and spirits from favorite Greek producers. A Love for Greek Cuisine and Tradition, A Love for Children
The guest chefs and Yiannis Baxevanis will create or revisit recipes using exclusively Greek products, continuing Ark’s tradition of promoting local ingredients from across Greece. What makes the Chef’s Calendar truly special is the opportunity for children of all ages to visit Ark the day after each dinner, meet the chefs in person, and cook one of the dishes from the menu with them. The primary goal of Yiannis Baxevanis and his guest chefs is to introduce children to the concept of Slow Food, educate them about Greek cuisine and flavors, and inspire them with messages about the value of the Mediterranean diet, the importance of preserving our culinary traditions, and the significance of supporting Greek producers. Chef’s Calendar Schedule:
31/10/2024: Grigoris Helmis (Volos)
7/11/2024: Michalis Hasikos (Crete)
14/11/2024: Giannis Gavalas (Iraklia)
28/11/2024: Rena Giannoulaki (Crete)
5/12/2024: Vasilis Mouratidis & Giannis Panagiotidis (Halkidiki / Thessaloniki)
12/12/2024: Michalis Marthas (Tinos)

For reservations: CLICK HERE

Starting October 24 and every Thursday after that, Bungalow 7 at Asteria Glyfada introduces its Club Dining Nights—an experience full of happy faces, music, fine drinks, and exceptional food crafted by Chef Dinos Fotinakis.

With Club Dining, the glamorous era of sophisticated parties at the Asteria bungalows, where time passed enjoyably and meaningfully, is brought into the present. In a space where diverse influences, flavors, styles, and ambiances are masterfully woven, Bungalow 7 elevates the Athenian nightlife experience by offering a fresh, modern take on evening entertainment.

At the tables, guests will enjoy the cozy intimacy of dining with friends. A more relaxed atmosphere awaits in the lounge, featuring small plates to accompany wine, drinks, and cocktails. At the bar, the energy will rise on select Thursdays each month, with the presence of Cocktail Curators, guest bars, and bartenders from Greece and abroad, who will come exclusively for Bungalow 7’s guests. The first Cocktail Curators will kick off the Club Dining experience on October 24, taking over the bar at Bungalow 7.

It will be a delightful gathering in a setting unlike any other, where, as the evening progresses, music from guest DJs will set the perfect party mood every Thursday.

Bungalow 7: The Venue that Redefined the Athenian Riviera

Bungalow 7 is not just an entertainment concept—it is a unique way to live your best self. In a meticulously designed environment that honors its space and inspires respect among its guests, it is a mosaic of spaces and experiences. It’s the place where you can meet friends or colleagues, enjoy light meals with a view of the sea from the comfortable couches, or come in the evening for drinks and food. Every visit is memorable, thanks to the venue’s warm and discreet service.

From its opening day, Bungalow 7 has impressed with its concept and aesthetic and is widely recognized for its pivotal role in upgrading the Athenian nightlife experience.

The most profound change brought by the revival of the Athenian Riviera is the invitation to turn our gaze towards the sea. It invites us to create experiences and memories against the horizon of the Saronic Gulf, just like during the most stylish decades of the coastal front when Athens was not only a destination but also a trendsetter.

To book a table, click HERE

The culinary experiences continue at Bungalow 7! From September 16th to 22nd, we invite you to savor the Hyogo, our own Negroni version as part of Negroni Week.

Our dynamic and talented bar team, led by Dimitris Karapanos and Vasilis Sgouromallis, recommends you enjoy the Hyogo at our atmospheric bar or during your dinner, as it is an exceptionally gastronomic cocktail. It will be available throughout the week to perfectly complement your night out.

Pair it with the exquisite flavors from Chef Konstantinos Fotinakis‘ menu and enjoy an unforgettable experience!

Don’t miss the chance to celebrate Negroni Week with us and support Slow Food’s movement for a more
equitable and sustainable future in the hospitality industry!